Secret Ingredients That Celebrity Chefs Love

Secret sauces, award-winning restaurants, and, of course, larger-than-life personalities — that’s right, we’re talking about celebrity chefs. After all, they didn’t become famous for doing things the way everyone else does. When it comes to cooking, they take their art form very, very seriously, and following a Betty Crocker recipe won’t cut it. The solution? Keeping a stash of secret ingredients in their back pocket.

Have you been wondering which go-to ingredient your favorite celebrity chef loves most? If so, we’ve got you covered. Thanks to Food Network Magazine, we have the skinny on the secret ingredients the most famous, or infamous, chefs can’t live without.

1. Alton Brown: Sumac

You may not use this spice much, but perhaps you should start, because apparently, it’s a win-win. As Alton Brown tells Food Network Magazine, it can really come in handy when cooking with starchy foods. “Add depth to anything starchy: beans, potatoes, rice, etc.,” Brown recommends.

Oh Bobby Flay, how you love to let the world know just how great you are. And we’ll admit it, too, because there’s no denying this guy’s got the secret sauce to one hell of a career in the food biz. One episode or Beat Bobby Flay or Bobby Flay’s Barbecue Addiction, and it’s clear to see this grill master has the chops to deliver delicious dishes time and time again. But, we digress.

So, what’s one of his many secrets? Pomegranate molasses. “I love to use it to balance out salad dressings,” Flay says.

Next: This chef needs no introduction

3. Emeril Lagasse: Creole seasoning

Emeril is one of the reigning kings of the culinary world. And for this seasoned chef, it’s all about just that, seasoning — creole seasoning, that is. “It’s my best friend in the kitchen,” Lagassee says. “It’s the perfect blend of salt, peppers and other herbs and spices and makes for a one-stop seasoning shop.”

Next: The queen of Italian cooking

4. Giada De Laurentiis: Mascarpone cheese

Not all too surprisingly, this Italian mama’s must-have comes in the form of a cheese — mascarpone cheese, to be specific. “I love to use it in both sweet and savory dishes,” De Laurentiis says. “It can be used in place of sour cream or cream cheese.” Noted.

Next: An Iron Chef who knows the power of a simple citrus

5. Michael Symon: Lemon

Even an Iron Chef knows the value of something so simple. Turns out, a little lemon juice goes a long way. “Cooking with as many fatty animals as I do, I can’t live without the acidity of lemon (both juice and zest) to cut through the fat,” Symon says.

It’s the combination of these ingredients that makes up one of Puck’s most prized possessions — his paste. In fact, he says that it’s been a secret weapon of his for years. So, what exactly are the not-so-secret components? One tablespoon chopped ginger, one and a half tablespoons chopped garlic, and three minced green onions. “I would add [the paste] to almost every dish, like sauteed chicken and vegetables or scallion pancakes,” Pucks says.

Leave it to a food show judge and host to be particular. Would we know how to differentiate between different types of butter? Probably not, but that’s neither here nor there. According to Zakarian, “French salted butter is so creamy and amazing, and the salt adds such a luxurious richness to any sauce. It’s my go-to in finishing sauces, mostly fish.” Well, there you have it.

Next: This chef always means business.

8. Alex Guarnaschelli: Worcestershire sauce

Anyone who’s ever seen Alex in action knows she doesn’t mess around. Case in point: She adds the oft controversial Worcestershire sauce into most of her dishes. “I use a splash of this in everything from scrambled eggs to clam chowder,” Guarnaschelli says. “It just seems to fill the gap in flavor that is so often missing. To me, it is a secret weapon because it can add a cooked-in saltiness even if it’s added at the last minute.”

We can’t say that we’re too surprised by this one. Guy Fieri is the host of Triple D, after all. “Anchovies don’t get enough respect,” Fieri said. “I like to incorporate them in my sauce to add depth with a little bit of saltiness. They’re great to work with in Italian dishes.” And hey, maybe he’s onto something.

As a regular judge on Chopped, along with returning roles on Guy’s Grocery Games, Beat Bobby Flay, and Worst Cooks in America, Marc Murphy has an impressive resume. So, when he says he uses espresso as more than just a warm beverage, we’re all ears. Murphy uses it “as a secret addition to chocolate mousse and also in marinades for meat.” Very intriguing, indeed.

Next: This ingredient is a staple in most people’s homes.

11. Nadia Giosia: Balsamic vinegar

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Nadia G. may not be everyone’s favorite, but with show named Bitchin’ Kitchen, what do you expect? Love or hate her, there’s one ingredient she can’t do without. “Balsamic aged for seven years or more adds tang to sauces, makes a wonderful steak sauce (with equal parts maple syrup) and rocks with chocolate and berry desserts,” Giosia says.

When it comes to practicality, this Cooking for Real host knows how to turn out everyday dishes that viewers will love. However, her one secret ingredient, pickled jalapenos, may be a bit much for some folks. “This jar of love stays in my fridge 24/7 to add zip, heat and sweet to so much,” Anderson says. “I add ’em to my mashed potatoes, deviled eggs, salad dressings and more. Plus, people always ask me, ‘What is it I’m tasting?’ Yaaaaay!!” Even if you’re skeptical, it may be worth a shot.

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This BBQ-loving duo knows what’s up, and that’s “Bacon fat, baby!” As Pat so perfectly poses it, “Who doesn’t love that smoky, hearty flavor?” We’re with you, guys. Furthermore, he says, “We like to chop up some bacon, throw it in a skillet, render the fat and use that flavor to sauté our veggies. Oink!”

So, what exactly is saffron in the first place? Great question. For starters, it’s a spice that Iron Chef Jose Garces swears by. “I like to serve a very traditional dish called tortilla Española — basically an egg-and-potato frittata served with aïoli — and I add a touch of saffron to the aïoli for a flavorful punch,” Garces says.

Lots of folks love the stuff, including this Iron Chef. “When I was first testing my Bloody Mary recipe I added some Sriracha, and it didn’t just make it spicier, it made it more flavorful,” Forgione says. “Now I add a couple of drops to everything from soup to eggs.” Hm, a Bloody Mary doesn’t sound so bad right about now.